Thin-crust pizza duoThin-crust pizza duo
Ingredients for the pizza dough:
17.6 oz. (500 g) coarse white flour ‘00’ (special flour, available at Italian delis)
1 dried yeast package
1 tbs. salt
1 tbs. olive oil
Variation: mix for Italian pizza dough (such as Koopmans)
Ingredients for pizza topping:
3.5 oz. (100 g) Prima Donna maturo, freshly grated
1 can of strained tomatoes
salt and freshly milled pepper
0.5 oz. (15 g) fresh basil
4.4 oz. (125 g) mozzarella
2 vine tomatoes
10 green pitted olives
2.6 oz. (75 g) Parma ham
2 tbs. garlic oil
Sprinkle the flour on the work surface and blend into this the dried yeast and the salt. Create a small hole in the middle and pour the olive oil into this. Then add around 200ml of lukewarm water (body temperature). Start to knead from the middle outward. Then gradually add slightly more lukewarm water (about another 150 ml) until the dough can be kneaded properly. Continue to knead well for a further 10 minutes and place the dough on a greased dish, and cover with a damp dish towel. Allow the dough to rise at room temperature for around 2 hours until it has doubled in size.
In the meantime, finely chop half of the basil and season the strained tomatoes with this together with salt and freshly milled pepper. Cut the zucchini into half-centimeter slices and grill these in a grill pan until cooked, so that they have good grill marks. Slice the mozzarella and tomatoes, halve the green olives and grate the Prima Donna maturo.
Preheat the oven to 250 degrees. Sprinkle some flour over the work surface, place the ball of dough on this and press this down fairly flat. Roll the dough with a rolling pin into a square slab and place this on a sheet of oven paper on a baking tray. Slightly press the slab of dough in with your fingers 1cm for the edge to create a thicker crust.
Spread a good thin layer of tomato sauce over the dough. Cover one half of the pizza with the Parma ham, grilled zucchini and olives. Cover the other half of the pizza with fresh tomato and mozzarella. Sprinkle grated Prima Donna maturo over the entire pizza.
Bake the pizza for around 15 minutes (or according to the instructions on the packaging). Remove the pizza from the oven and sprinkle garlic oil over the crust. Sprinkle the tomato and buffalo mozzarella toppings with the rest of the fresh basil.